Canadian bacon, herb, and ricotta frittata
Extra virgin olive oil
Uncooked Canadian bacon
3 oz, slices, cut into thin strips
¼ tsp(s), plus additional for garnish
⅓ cup(s), coarsely chopped fresh, plus optional small fresh basil leaves for garnish
⅓ cup(s), coarsely chopped flat leaf
Part-skim ricotta cheese
Grated Parmesan cheese
- Place oven rack in top third of oven and preheat to 400°F.
- Heat 1 teaspoon oil in 9-inch ovenproof skillet over medium heat. Add bacon and cook until browned, about 2 minutes. With slotted spoon, transfer to plate.
- Beat eggs, milk, salt, and pepper in medium bowl until combined. Stir in bacon, basil, and parsley. Return skillet to medium heat and add remaining 1 teaspoon oil. Pour in egg mixture. Dot ricotta evenly over eggs and sprinkle with Parmesan. Cook, lifting up edge of frittata occasionally and allowing eggs to flow underneath, until eggs are set around edge, about 4 minutes.
- Transfer skillet to oven and bake until frittata is set in middle and top is browned in spots, about 10 minutes. (You can run the frittata under the broiler briefly for browner top.) Let frittata cool 5 minutes. Sprinkle with additional pepper and basil leaves, if using, and cut into 4 wedges.
- Serving size: 1 wedge